Recipe courtesy of Rosa Ross
Eight Jewel Stuffing for Turkey
- Yield: 10 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 324
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 41
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 12
- Cholesterol
- 16
- Sodium
- 496
- Total: 1 hr 25 min
- Prep: 25 min
- Cook: 1 hr
Ingredients
3 cups glutinous rice
30 dried Chinese black mushrooms
1/4 cup vegetable oil
1 1/4 cups bamboo shoots, diced
1 1/4 cups peeled water chestnuts, preferably fresh, coarsely chopped
8 Chinese sausages (lap cheung) diced
4 ounces Smithfield or country ham, diced
1 cup raw peanuts
6 scallions, green and white parts, minced
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 cup thin soy sauce
1/4 cup dry sherry
about 4 cups chicken stock
Salt and black pepper, to taste
Directions
- Soak the glutinous rice in cold water for 1 hour. Soak the dried mushrooms in warm water until soft, drain reserving liquid, remove stems and discard. Slice into thin julienne strips.
- In a carbon steel wok, heat the oil and stir-fry the mushrooms, bamboo shoots, water chestnuts, Chinese sausage, ham, peanuts, scallions, ginger and garlic for 1 minute. Drain the rice and add to the mixture, tossing to mix well. Add the mushroom liquid, soy sauce, sherry and enough chicken stock to cover the rice mixture by 1-inch. Bring to a simmer, cover and cook just until the rice has absorbed the liquid and each grain is cooked through. Season with salt and pepper. Remove from the heat and let cool.
- Dip a large wooden spoon in water and stuff turkey just before roasting.